Pita Nation

Last night I made 12 pitas. Don't ask why I didn't bother to half the recipie. Now I'll have to eat all my pitas up. But that's fine, for they are tasty!

The pita recipie came from veggieboards. Some yeast, tablespoon molassas, cup of warm water, 3 cups of flour, bit of salt. Proof, mix, knead, rise, divid, rise, roll bake at 350 for a bit--until they turn into pillows. Very fun.

So what did I do with my pitas today? Yeah, every meal involves a pita today.

Breakfast: peanut butter and jelly pita. Granted, sounds pretty boring, but I bought this awesome organic jelly at the co-op and it's soo good.

Snack: Pita with faux cream cheez, oven roasted squash (marinated in balisimic and oo), and garbonzos.

Dinna- "indian" influenced pita. Inside is 1/2 a can of garbonzos, 1/2 frozen califlower, curry powder, tumeric, peanutbutter, curry paste, and some chipotle powder with onion and garlic, cooked over low heat until hot and good. I added only a smidgin of all the spices/flavorings minus the curry powder, which i added a good tsp. It's pretty good but hot.